While orzo pasta is cooking according to box instructions, mix the tomatoes, half the garlic, the basil, balsamic vinegar, salt, pepper, and mozzarella cheese in a serving dish.In the oven, at 350 degrees, cook shrimp in the remaining garlic and the EVOO. About 8-15 minutes (depending on size and if they were frozen).

Drain pasta and stir together with diced tomato mixture and then top with cooked shrimp.

Serving Size: Makes 3-4 Dinner Portions

Number of Servings: 4

1/2 tsp. minced garlic

Greek Chicken:

adapted from this recipe: http://www.budgetbytes.com/2013/06/greek-marinated-chicken/

Ingredients

1 cup plain greek yogurt

2 Tbsp olive oil

1 tsp minced garlic

½ Tbsp dried oregano $0.08

1/2 small bunch fresh parsley, chopped

1 medium lemon

½ tsp ground himalayan sea salt

freshly cracked pepper $0.05

¼ bunch fresh parsley $0.20

3½ to 4 lbs chicken pieces $6.86

Instructions

To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.

Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.

After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.

To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.